Structural properties of waxy corn and potato starch blends in excess water

References

• Ortega-Ojeda, F.; Eliasson, A. Gelatinization and Retrogradation Behavior of some Starch Blends. Starch/Starke 2001, 53, 520–529. 10.1002/1521-379X(200110)53:10<520::AID-STAR520>3.0.CO;2-D
   Web of Science ®Google Scholar
• Park, E.; Kim, H.; Kim, J.; Lim, S. Pasting Properties of Potato Starch and Waxy Maize Starch Blends. Starch/Starke 2009, 61, 352–357. 10.1002/star.200800029
   Web of Science ®Google Scholar
• Fonseca-Florido, H.A.; Méndez-Montealvo, G.; Velazquez, G.; Gómez-Aldapa, C.A. Thermal Study in the Interactions of Starches Blends: Amaranth and Achira. Food Hydrocolloids 2016, 61, 640–648. 10.1016/j.foodhyd.2016.06.027
   Web of Science ®Google Scholar
• Obanni, M.; BeMiller, J. Properties of some Starch Blends. Cereal Chemistry 1997, 74, 431–436. 10.1094/CCHEM.1997.74.4.431
   Web of Science ®Google Scholar
• Puncha-Arnon, S.; Pathipanawat, W.; Puttanlek, C.; Rungsardthong, V.; Uttapap, D. Effects of Relative Granule Size and Gelatinization Temperature on Paste and Gel Properties of Starch Blends. Food Research International 2008, 41, 552–561. 10.1016/j.foodres.2008.03.012
   Web of Science ®Google Scholar
• Waterschoot, J.; Gomand, S.; Fierens, E.; Delcour, J. Starch Blends and their Physicochemical Properties. Starch/Stärke 2014, 66, 1–13.
   Web of Science ®Google Scholar
• Wu, K.; Dai, S.; Gan, R.; Corke, H.; Zhu, F. Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches. Food Bioprocess Technology 2016, 9, 1408–1421. 10.1007/s11947-016-1730-1
   Web of Science ®Google Scholar
• Wang, S.; Copeland, L. Molecular Disassembly of Starch Granules during Gelatinization and its Effect on Starch Digestibility: A Review. Food & Function 2013, 4, 1564–1580. 10.1039/c3fo60258c
   PubMed Web of Science ®Google Scholar
• Waigh, T.; Gidley, M.; Komanshek, B.; Donald, A. The Phase Transformations in Starch during Gelatinisation: A Liquid Crystalline Approach. Carbohydrate Research 2000, 328, 165–176. 10.1016/S0008-6215(00)00098-7
   PubMed Web of Science ®Google Scholar
• Vermeylen, R.; Derycke, V.; Delcour, J.; Goderis, B.; Reynaers, H.; Koch, M. Gelatinization of Starch in Excess Water: Beyond the Melting of Lamellar Crystallites. A Combined wide-and Small-angle X-ray Scattering Study. Biomacromolecules 2006, 7, 2624–2630. 10.1021/bm060252d
   PubMed Web of Science ®Google Scholar
• Waterschoot, J.; Gomand, S.V.; Willebrords, J.K.; Fierens, E.; Delcour, J.A. Pasting Properties of Blends of Potato, Rice and Maize Starches. Food Hydrocolloids 2014, 41, 298–308. 10.1016/j.foodhyd.2014.04.033
   Web of Science ®Google Scholar
• Waterschoot, J.; Gomand, S.; Delcour, J. Impact of Swelling Power and Granule Size on Pasting of Blends of Potato, Waxy Rice and Maize Starches. Food Hydrocolloids 2016, 52, 69–77. 10.1016/j.foodhyd.2015.06.012
   Web of Science ®Google Scholar
• Hagenimana, A.; Pu, P.; Ding, X. Study on Thermal and Rheological Properties of Native Rice Starches and their Corresponding Mixtures. Food Research International 2005, 38, 257–266. 10.1016/j.foodres.2004.05.009
   Web of Science ®Google Scholar
• Fonseca-Florido, H.; Hernández, J.; Rodríguez, A.; Castro, J.; Acevedo, O.; Chavarria, N.; Gómez, C. Thermal, Rheological and Mechanical Properties of Normal Corn and Potato Starch Blends. International Journal of Food Properties. 2017, 20, 611–622. 10.1080/10942912.2016.1171779.2016
   Web of Science ®Google Scholar
• Gibson, T.; Solah, V.; McCleary, B. A procedure to Measure Amylose in Cereal Starches and Flours with Con A. Journal of Cereal Science 1997, 25, 111–119. 10.1006/jcrs.1996.0086
   Web of Science ®Google Scholar
• Hermans, P.; Weidinger, A. Quantitative X‐Ray Investigations on the Crystallinity of Cellulose Fibers. A Background Analysis. Journal of Applied Physics 1948, 19, 491–506. 10.1063/1.1698162
   Web of Science ®Google Scholar
• Cameron, R.; Donald, A. A Small-angle X-ray Scattering Study of the Annealing and Gelatinization of Starch. Polymers 1992, 33, 2628–2635. 10.1016/0032-3861(92)91147-T
   Web of Science ®Google Scholar
• Anderson, A.; Conway, H.; Pfeifer, V.; Griffin, E. Gelatinization of Corn Grits by Roll and extrusion Cooking. Journal of Cereal Science 1969, 14, 4–12.
   Web of Science ®Google Scholar
• Toro-Vásquez, J.; Gómez-Aldapa, C.; Aragon-Piña, A.; Brito- De La Fuente, E.; Dibildox-Alvarado, E.; Charó-Alonso, M. Interaction of Granular Maize Starch with Lysophosphatidylcholine Evaluated by Calorimetry, Mechanical and Microscopy Analysis. Journal of Cereal Science 2001, 38, 269–279. 10.1016/S0733-5210(03)00026-2
   Web of Science ®Google Scholar
• BeMiller, J.; Whistler, R. Starch: Chemistry and Technology; 3rd. Elsevier: Oxford, UK, 2009.
   Google Scholar
• Singh, N.; Singh, J.; Lovedeep, K.; Singh, N.; Singh, B. Morphological, Thermal and Rheological Properties of Starches from Different Botanical Sources. Food Chemistry 2003, 81, 219–231. 10.1016/S0308-8146(02)00416-8
   Web of Science ®Google Scholar
• Thitipraphunkul, K.; Uttapap, D.; Piyachomkwan, K.; Takeda, Y. A Comparative Study of Edible Canna (Canna edulis) Starch from Different Cultivars. Part II. Molecular Structure of Amylose and Amylopectin. Carbohydrate Polymers 2003, 54, 489–498. 10.1016/j.carbpol.2003.08.003
   Web of Science ®Google Scholar
• Pérez, S.; Bertoft, E. The Molecular Structures of Starch Components and their Contribution to the Architecture of Starch Granules: A Comprehensive Review. Starch/Stärke 2010, 62, 389–420. 10.1002/star.201000013
   Web of Science ®Google Scholar
• Karam, L.; Grossmann, M.; Silva, R.; Ferrero, C.; Zaritzky, N. Gel Textural Characteristics of Corn, Cassava and Yam Starch Blends: A Mixture Surface Response Methodology Approach. Starch/Starke 2005, 57, 62–70. 10.1002/star.200400328
   Web of Science ®Google Scholar
• Waterschoot, J.; Gomand, S.; Delcour, J.; Goderis, B. Direct Evidence for the Non-additive Gelatinization in Binary Starch Blends: A Case Study on Potato Starch Mixed with Rice or Maize Starches. Food Hydrocolloids 2015, 50, 137–144. 10.1016/j.foodhyd.2015.04.020
   Web of Science ®Google Scholar
• Hernández-Hernández, E.; Ávila-Orta, C.; Hsiao, B.; Castro-Rosas, J.; Gallegos-Infante, J.A.; Morales-Castro, J.; Gómez-Aldapa, C. Synchrotron X-ray Scattering Analysis of the Interaction between Corn Starch and an Exogenous Lipid during Hydrothermal Treatment. Journal of Cereal Science 2011, 54, 69–75. 10.1016/j.jcs.2011.03.001
   Web of Science ®Google Scholar
• Vermeylen, R.; Goderis, B.; Delcour, J.A. An X-ray Study of Hydrothermally Treated Potato Starch. Carbohydrate polymers 2006, 64, 364–375. 10.1016/j.carbpol.2005.12.024
   Web of Science ®Google Scholar
• Vermeylen, R.; Derycke, V.; Delcour, J.; Goderis, B.; Reynaers, H.; Koch, M. Structural Transformations during Gelatinization of Starches in Limited Water: Combined Wide-and Small-angle X-ray Scattering Study. Biomacromolecules 2006, 7, 1231–1238. 10.1021/bm050651t
   PubMed Web of Science ®Google Scholar
• Méndez-Montealvo, G.; García-Suárez, F.J.; Paredes-López, O.; Bello-Pérez, L.A. Effect of Nixtamalization on Morphological and Rheological Characteristics of Maize Starch. Journal of Cereal Science 2008, 48, 420–425. 10.1016/j.jcs.2007.10.007
   Web of Science ®Google Scholar
• Gupta, M.; Bawa, A.; Semwal, A. Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and their Blends. International Journal of Food Properties 2009, 12, 587–604. 10.1080/10942910801947763
   Web of Science ®Google Scholar
• Crosbie, G.; Ross, A. The RVA Handbook; AACC International: 3340 Pilot Knob Road, St. Paul, MN, 2007; 152 pp.
   Google Scholar